The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re looking for the best gluten-free pancakes, you’re in the right place. These pancakes are soft, fluffy, and golden, with absolutely no gritty texture and no strange aftertaste. They’re perfect for weekend breakfasts, busy mornings, or anyone newly diagnosed with celiac disease who just wants a normal pancake again.
Here at Gluten Free Sami, my goal is to share recipes that are simple, reliable, and family-approved—and this one checks every box.
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Gluten Free Pancakes
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
260
kcalWhy You’ll Love These Gluten-Free Pancakes!
Light and fluffy (not dense or gummy) Made with simple pantry ingredients.
Works with most 1:1 gluten-free flour blends
No special equipment needed
Kid-friendly and freezer-friendly
Ingredients
1½ cups gluten-free 1:1 all-purpose flour (with xanthan gum)
2 tablespoons granulated sugar
1 tablespoon baking powder (aluminum-free recommended)
½ teaspoon salt
1¼ cups milk (dairy or unsweetened almond milk)
1 large egg, room temperature
3 tablespoons melted butter or neutral oil
1 teaspoon pure vanilla extract
Directions
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
Do not overmix—this is key for fluffy pancakes. - Let the batter rest for 5–10 minutes. This allows the gluten-free flour to hydrate and eliminates gritty texture.
- Heat a non-stick skillet or griddle over medium heat and lightly grease.
- Scoop about ¼ cup batter per pancake onto the hot surface.
- Cook for 2–3 minutes, until bubbles form and the edges look set. Flip and cook another 1–2 minutes.
Serve warm with butter and pure maple syrup.
Notes
- Tips for Perfect Gluten-Free Pancakes
Letting the batter rest is non-negotiable for gluten-free baking
If the batter thickens too much, add 1–2 tablespoons of milk
Cook on medium heat—too hot will burn the outside while leaving the center raw
Avoid pressing pancakes down after flipping - Easy Gluten-Free Pancake Variations
Blueberry Pancakes: Fold in ½ cup fresh or frozen blueberries
Banana Pancakes: Add ½ cup mashed ripe banana
Chocolate Chip Pancakes: Stir in ¼ cup mini chocolate chips
Dairy-Free Pancakes: Use almond milk and oil instead of butter
Egg-Free Pancakes: Replace the egg with ¼ cup unsweetened applesauce
